Kerama Island Seaweed and Tofu Salad with Citrus Dressing

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A refreshing salad combining tender Okinawan seaweed and soft tofu tossed in a tangy citrus dressing inspired by the pristine waters of the Kerama Islands. This Japanese-inspired vegetarian recipe, ready in about 20 minutes, pairs dried Okinawan seaweed, silken tofu, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 30 g, soaked and drained dried Okinawan seaweed
• 200 g, cut into 1-inch cubes silken tofu
• 3 tbsp, freshly squeezed orange juice
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp grated ginger
• 1 tbsp chopped cilantro
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: Soak 30 g dried Okinawan seaweed in cold water for 15 minutes until fully rehydrated. Drain well and chop into bite-sized pieces.
2. Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed orange juice, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp honey, and 1 tsp grated ginger until smooth.
3. Step 3: Gently combine the chopped seaweed and 200 g silken tofu cubes in a large bowl. Pour the citrus dressing over and toss carefully to coat without breaking the tofu.
4. Step 4: Garnish with 1 tbsp chopped cilantro and 1 tsp toasted sesame seeds before serving chilled as a light appetizer or side.